식물성 단백질을 이용한 육류 유사식품에 대한 고찰

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 52; no. 2; pp. 167 - 171
• Main Authors: 유광연(Gwang Yeon You), 용해인(Hae In Yong), 유민희(Min Hee Yu), 전기홍(Ki Hong Jeon)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.04.2020; Korean Society of Food Science & Technology
• Subjects: Meat; Nuts; Peanuts; Protein sources; Proteins; Texture; Vegetables; 식품과학; textured vegetable protein; vegan; meat analogue; vegetable protein
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2020.52.2.167

This study investigates the development of meat analogues using vegetable proteins. Over the years, the consumption of meat analogues has increased because of environmental and religious concerns. Vegetable protein sources, especially soy, wheat, and peanuts, are commonly used as meat analogues. However, the texture of vegetable proteins does not resemble that of traditional meat. Thus, a number of studies have been conducted to improve the texture of vegetable protein-based meat analogues. The interest and demand for meat analogues, especially for recently released vegetable protein-based meat analogues, is expected to increase in the near future.